Browse by Category

Description

Conventional wild laver, grown upon a post, tastes its best when cultivated
in a place with slit at an estuary that has a big difference between the rise
and fall of the tide under the cold northeastern wind and snow in midwinter.
The well seasoned laver will be ready to be served by only cutting into a desirable
size.

Seasoned conventional laver No. 9
8 pieces x 10 bags = 80 pieces

Seasoned conventional laver No. 6
8 pieces x 20 bags = 160 pieces

Product details

Features and origin of product
Conventional wild laver, grown upon a post, tastes its best when cultivated
in a place with slit at an estuary that has a big difference between the rise
and fall of the tide under the cold northeastern wind and snow in midwinter.

Producing area
Yellow Sea, Korea

Producing period From December to February next year (year-round sales)